Professional Recipes For Amateur Cooks FISH PIES AND CASSEROLES

Press, Volume CX, Issue 32360, 28 July 1970, Page 4

Professional Recipes For Amateur Cooks FISH PIES AND CASSEROLES

CELIA TIMMS)

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From time to time my friends ask me for a recipe for fish pie. These requests indicate that other home cooks may be grateful for suggestions to serve fish in different ways, particularly those which require a minimum amount of attention while cooking. I hope this selection I give you today will be helpful. SPAGHETTI, FISH AND BISCUIT-TOPPED FISH AND RICE MUSHROOMS FISH PIE CASSEROLE

The combination of spaghetti, mushrooms and fish is not a usual one, but I am sure you will find it most acceptable. Ingredients given here will make enough for four servings. You will need: lloz butter 4oz mushrooms 1. Boz, can tomato soup i packet spaghetti 1, 7-Boz tin tuna, salmon, smoked fillets or an equal quantity of cooked fresh fish. Salt Pepper Nutmeg Grated cheese Method: Melt butter in pan, add sliced mushrooms, and fry a few minutes. Stir in tomato soup, and a pinch of grated nutmeg; add the fish (drained if tinned) flaked and, if fresh fish is used, break into small pieces after removing bones and skin. Season to taste with salt and pepper and allow this to simmer very gently for 10-15 minutes. Cook spaghetti in boiling salted water until soft: drain and toss lightly in a little butter. Place in serving dish, pour over sauce and sprinkle with grated cheese.

Any fish, tinned or fresh, may be used for this Bis-cuit-Topped Fish Pie for four. But I recommend tuna as it gives a real flavour treat with mushrooms. You will need: 1, Boz tin tuna or other fish 2oz butter i cup chopped celery 1 onion 4oz mushrooms 6 tablespoons flour 1 teaspoon salt Pepper Nutmeg 2 cups evaporated milk 1 tablespoon lemon juice 2 tablespoons chopped green olives (optional) Biscuit Topping 2 cups flour 4 teaspoon salt i teaspoon baking powder 2oz butter i cup grated cheese i cup sour milk or yoghurt

A thick melted cheese topping makes this Fish and Rice Casserole for four additionally tasty. You will need: Ub filleted fish 2oz butter or cooking oil 1 cup unwashed rice I onion I small green pepper Ub fresh tomatoes or 1, Ub tin 4oz cheddar cheese Salt Pepper Nutmeg Method: Steam fish or cook in very little water until soft. Remove skin, bones and divide into large flakes with a fork. Heat shortening in heavy based pan and add the rice; cook until it browns, keeping it well stirred. Add skinned and sliced tomatoes, finely chopped or grated onion, chopped green pepper, salt, pepper and a pinch of nutmeg. Cover and cook over low heat until rice is soft Arrange rice-tomato mixture and fish in alternate layers in a well-buttered ovenproof dish. Cover thickly with grated cheese and bake at 350 or toast under griller until cheese melts. Serve immediately before cheese hardens.

FISH CHOP SUEY For four you will need: 1 15oi tin tuna or lib fresh fish (cooked) 1 small packet frozen sliced green beans 1 cup chopped celery 1- onion 1 tablespoon soya sauce 1 desertspoon sugar loz butter 1 tablespoon cornflour Pepper and salt Method: Melt butter and in this fry the onion until soft; add celery, beans, seasoning and 1 cup water or fish stock. Bring to the boil and simmer for three minutes. Add the sugar and sauce and the cornflour mixed to a paste with a very little cold water. Bring to boil and cook for three minutes. Add fish flaked and reheat Serve with freshly boiled rice or noodles.

Method: Melt butter, add celery, sliced onion and chopped mushrooms and fry these until soft and lightly browned. Add flour, salt, pepper and a pinch of nutmeg and stir until well mixed. Add 1 cup of water to the evaporated milk and stir into mushroom mixture. Stir continually over heat until sauce boils and thickens and then allow to cook for a further three minutes. Fold in olives, tuna and lemon juice and pour into a greased ovenware dish. Sift flour, salt and baking powder and rub in shortening; add cheese. Add milk and mix to a firm dough. Knead lightly on a floured board and roll out to f inch thickness. Cut into rounds with a crinkle-edged cutter or cut into fish shapes and place these biscuits on top of the fish mixture, finish with egg glazing or melted butter and bake in a moderate oven (350) for 25-30 minutes. Serve garnished with rounds of stuffed olives and parsley.

CAULIFLOWER AND OYSTER FLAN For alx you will need: Boz flour Salt Cayenne i teaspoon baking powder 4oz butter 2oz grated eheese 1/3 cup water Lemon juice 1 small cauliflower i pint white sauce ? , 1 dessertspoon lemon juice 1 dozen oysters 1 tablespoon chopped par-boiled red pepper

FISH AND YOGHURT CASSEROLE For four you will need: 1 Soz tin salmon i bunch fresh spinach 1 cup grated cheese 1 dessertspoon lemon Juice 1 cup peeled and chopped tomato 1 small onion 1 cup yoghurt or sour cream 1 egg Salt and pepper i teaspoon nutmeg 1 tablespoon sherry Tomato slices for garnish

Method: Sift. flour, salt, baking powder and cayenne and rub in shortening, then add cheese. Mix to a firm dough with the lemon juice and water and roll out on floured board to fit an 8 inch pie tin. Trim and decorate edge, prick base well with fork and bake in a hot oven (420) 10 minutes. Reduce heat and continue cooking for another 10 minutes. Wash cauliflower thoroughly end break Into florets. Cook these in boiling salted water until just tender. Drain well and fold into the heated white sauce together with oysters, lemon juice and red pepper. Turn into cooked hot pastry case and return to oven to reheat.

Method: Wash spinach, removing white stalks and chop the green leaves. Simmer gently in very small quantity of boiling salted water until tender; drain well. Place in a greased ovenproof dish and sprinkle with half of the cheese. Combine the drained salmon with the lemon juice, chopped tomato and place on top of spinach. Blend chopped onion with beaten egg, yoghurt, salt, pepper, sherry and nutmeg. Pour over fish, top with tomato slices and sprinkle over remainder of cheese. Bake in a moderate oven 30-35 minutes.